Applesauce Raisin Cookies I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 10, 2002
This recipe is pretty good but being me I had to jazz it up a little, I added CinnaRaisins (from Dole) and Hersheys Cinnamon Chips. The dough was very much like a quick bread batter, very soupy so I added 3 cups of Oatmeal to make this recipe just a bit more healthy than the origional and to give it a little more body. I did chill as suggested and the cookies came out wonderful very cake like and chewy.
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Reviewed: Oct. 3, 2008
This is wonderful recipe. The cookies are like little cakes in texture. I halved the recipe and it worked out fine. Enjoy!!
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Photo by elise

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 2, 2010
Spicy and chewy :) delicious!
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Photo by Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 11, 2009
This recipe was unique and yummy! I am sure the recipe would be great as is, though I did make some changes. First, I used butter instead of shortening. Then I used 1 1/4 cups sugar instead of 2 cups. I used half whole wheat flour, half white and omitted the walnuts (personal taste). I also added 1 1/4 cups oatmeal and 1/4 cup wheat germ, just for the sake of trying it. They turned out great, with a nice cakey texture to them. A day later, the cookies had dried out significantly, so maybe cook less than usual so they remain moist (?)
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Reviewed: Nov. 28, 2013
I tweeked the recipe a bit and my fiance loved them! I used softened butter instead of shortening, and instead of cloves I use a half and half mix of apple-pie spice and cayenne pepper! The mix of spicy & coffee was awesome! Very soft chewy cookie, great for the cold holidays!
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Photo by JerseyCupcakeCutie

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Photo by pomplemousse
Reviewed: Jan. 18, 2010
Not my favorite. I'm used to dough thickening up in the fridge; not this dough. It looked and seemed like cake dough, not cookie dough. The cookies spread, but not as much as I thought they would considering the consistency of the dough. They definitely end up a cake like cookie. I didn't think I'd like these that much because of the coffee flavor (it's sort of an aftertaste int hese) but I figured bf would. He said they were okay. Not really something I'd make again, but I'm glad I could try. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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